Beef Ragu With Pumpkin And Sage Recipe

Name: Beef Ragu With Pumpkin And Sage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 ml dry red wine; 2 cloves garlic, finely chopped; 1/2 teaspoon oregano; 2 tablespoons chopped flat leaf parsley; 250 g diced beef, eg round steak; 2 tablespoons olive oil; 1 onion, chopped; 1 carrot, chopped; 1 stalk celery, chopped; 6 slices prosciutto, sliced into 1 cm pieces; 1 (400 g) can crushed tomatoes; 1/2 teaspoon sugar; salt; pepper; 2 tablespoons olive oil (second lot of oil); 250 g pumpkin, peeled and cut into 2 cm cubes; 10 young sage leaves; 2 cups short pasta; 2 ounces fresh-grated parmesan cheese, to serve

Servings: persons

250 ml dry red wine
2 cloves garlic, finely chopped
1/2 teaspoon oregano
2 tablespoons chopped flat leaf parsley
250 g diced beef, eg round steak
2 tablespoons olive oil
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
6 slices prosciutto, sliced into 1 cm pieces
1 (400 g) can crushed tomatoes
1/2 teaspoon sugar
salt
pepper
2 tablespoons olive oil (second lot of oil)
250 g pumpkin, peeled and cut into 2 cm cubes
10 young sage leaves
2 cups short pasta
2 ounces fresh-grated parmesan cheese, to serve

1
MARINATE THE MEAT: In a glass or ceramic bowl, combine the first group of ingredients (wine, garlic, oregano, parsley, beef).
2
Cover and refrigerate for 2 hours.
3
MAKE THE RAGU: Heat 1 tablespoon olive oil in a thick-bottomed frying pan.
4
Add the onion, carrot, celery and prosciutto and cook for 6 -8 minutes until soft, then remove and put into a heavy saucepan.
5
Wipe the frying pan clean.
6
Drain the beef, reserving the marinade.
7
Add another tablespoon of oil to the pan, then brown the beef on all sides.
8
Add the reserved marinade, tomatoes and sugar and cook for a few minutes.
9
Then add this to the vegetables in the saucepan.
10
Season with salt and pepper, cover and cook over low heat for 30 minutes.
11
Remove lid and cook, stirring occasionally, for another 30 minutes.
12
COMPLETE THE DISH: Heat the second lot of oil in the frying pan and quickly crisp the sage leaves once the oil is hot enough.
13
Drain on kitchen paper.
14
Then fry the pumpkin in the same oil for 6 -8 minutes until it is tender.
15
Drain on kitchen paper, keep warm.
16
Cook the pasta in boiling salted water, then drain and divide among four plates.
17
Top with the ragu, then scatter with pumpkin and sage.
18
Serve with parmesan.

846

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 250 ml dry red wine, 2 cloves garlic, finely chopped, 1/2 teaspoon oregano, 2 tablespoons chopped flat leaf parsley, and more.

Yes, Beef Ragu With Pumpkin And Sage falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef Ragu With Pumpkin And Sage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions